Related references
Note: Only part of the references are listed.Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat
K. Cai et al.
POULTRY SCIENCE (2018)
Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments
Line B. Dalgaard et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4 degrees C and-20 degrees C
G. Sanchez Brambila et al.
POULTRY SCIENCE (2018)
Instrumental compression force and meat attribute changes in woody broiler breast fillets during short-term storage
X. Sun et al.
POULTRY SCIENCE (2018)
Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions
A. D. Maxwell et al.
POULTRY SCIENCE (2018)
Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage
Francesca Soglia et al.
POULTRY SCIENCE (2017)
Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition
G. Sanchez Brambila et al.
POULTRY SCIENCE (2017)
Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality
F. Soglia et al.
POULTRY SCIENCE (2016)
White striping and woody breast myopathies in the modern poultry industry: a review
V. A. Kuttappan et al.
POULTRY SCIENCE (2016)
Spatial influence on breast muscle morphological structure, myofiber size, and gene expression associated with the wooden breast myopathy in broilers
D. L. Clark et al.
POULTRY SCIENCE (2016)
Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition1
D. Chatterjee et al.
POULTRY SCIENCE (2016)
Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies
G. Tasoniero et al.
POULTRY SCIENCE (2016)
Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies
V. V. Tijare et al.
POULTRY SCIENCE (2016)
Relationship between pectoralis major muscle histology and quality traits of chicken meat
M. Mazzoni et al.
POULTRY SCIENCE (2015)
Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens
A. Trocino et al.
POULTRY SCIENCE (2015)
Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat
S. Mudalal et al.
ANIMAL (2015)
Myodegeneration With Fibrosis and Regeneration in the Pectoralis Major Muscle of Broilers
H. -K. Sihvo et al.
VETERINARY PATHOLOGY (2014)
Impact of freezing and thawing on the quality of meat: Review
Coleen Leygonie et al.
MEAT SCIENCE (2012)
Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping
V. A. Kuttappan et al.
POULTRY SCIENCE (2012)
THE MEULLENET-OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATION
Y. S. Lee et al.
JOURNAL OF TEXTURE STUDIES (2008)
Comparison of allo-kramer, warner-bratzler and razor blade shears for predicting sensory tenderness of broiler breast meat
R Xiong et al.
JOURNAL OF TEXTURE STUDIES (2006)